Pamela @ Cooking Ninja gave me my victory call in her tweets, constantly making me feel like I would get there, …
vindee U’ll get your feets dearie. Can see you jumping up & down in yr kitchen shouting ‘I got feets! I got feets!’ like u won lotto. 😉
1 cup (100 gr) powdered sugar
½ cup powdered almonds
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Preheat oven to 140 degrees C.
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. ( I rested them for over an hour because it was humid).
Double the ingrdients if you are making the whole recipe above.
3 tbsps butter, soft
1/4 cup pistachio nuts
1/8 cup granulated sugar
Few drops green food colour
Run the pistachio, sugar and colour in a nut/coffee grinder till well ground.
Whisk the butter till smooth for a minute, add the nut mix & blend.
Pipe onto cookies & sandwich. Store in refrigerator for up to 3 days.
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